Pesto Egg Breakfast Sandwiches

-1 Heat a large skillet on medium/low heat then add in the olive oil. Add in the chopped onion and bell pepper and season lightly with salt u0026 pepper. Cook the vegetables for about 5-7 minutes until soft.
-1 Whisk the eggs in a bowl and season with salt u0026 pepper, then mix in the feta cheese. Pour the eggs over the vegetables and spread them around evenly. Depending on the pan used, you may need to spray the pan with cooking oil before adding the eggs.
-1 Let the omelette cook for about 3 minutes on medium heat, then flip to cook for an additional 3 minutes. For an easier flip, you can slice the omelette in half before flipping.
-1 Once the eggs are cooked through, divide them into 6 pieces. You won’t get perfectly round pieces, but you can cut smaller pieces and overlap them onto the bread.
-1 Layer your english muffins on a flat surface or cutting board. Spread pesto onto of the bottoms. 
-1 Add a piece of the omelette to each english muffin bottom and then top with shredded cheese. Cover each sandwich with the tops of the english muffin.
-1 Wrap each sandwich in parchment paper or foil and keep them in an airtight container or ziplock bag. 
-1 You can refrigerate the sandwiches for up to 3 days, or freeze for up to 1-2 months.
-1 To reheat: If refrigerated, bake on 350 F for about 5 minutes. If warming from frozen, microwave for 1 minute, then bake on 350 F for 5 minutes. You can also microwave them alone for 2 minutes on high, but the oven adds a nice crisp!